When ready to make a serving of breakfast, fill a small pot about halfway up with water and bring water to boil over medium-high heat.
While water is coming to a boil, add two slices of chili butter to a small bowl or jar and microwave until melted and warm. Set aside.
Add 1/2 cup of the yogurt mixture to a plate or shallow bowl.
Once water is just starting to boil, turn the heat down to medium and add 2 eggs.
Poach eggs for 3 minutes then remove them to a paper towel-lined plate with a slotted spoon.
Place eggs on top of yogurt mixture and drizzle over the chili butter. Serve with toasted bread for dipping.